What Is on the Menu?—A Quantitative Analysis on Label Format among (Potential) Restaurant Guests and Restaurant Owners

About 20% of energy intake in the Netherlands is consumed out-of-home. Eating out-of-home is associated with higher energy intake and poorer nutrition. Menu labeling can be considered a promising instrument to improve dietary choices in the out-of-home sector. Effectiveness depends on the presentati...

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Detalles Bibliográficos
Autores principales: Hanssen, Nadja S. J., Linschooten, Joost O., van Lieverloo, J. Hein M., Roodenburg, Annet J. C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8656631/
https://www.ncbi.nlm.nih.gov/pubmed/34886226
http://dx.doi.org/10.3390/ijerph182312500

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8656631/
https://www.ncbi.nlm.nih.gov/pubmed/34886226
http://dx.doi.org/10.3390/ijerph182312500

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